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Lamsbout in Karnemelk - Lamb in Buttermilk

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)81.3978
Energy (kCal)1046.73
Carbohydrates (g)0.5229
Total fats (g)77.5782
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Debone the lamb and cut the meat into large cubes. Sprinkle with salt and pepper. (give the bone to the dog or use for stock). | 2. In a glass bowl mix the buttermilk and herbs and fennel seeds. Add the meat and mix well. | 3. Place in refrigerator for 2 days. | 4. Preheat oven t 160°C. | 5. Remove meat and marinade to a oven proof dish with a lid and bake for 2 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leg lamb 1 1043.28 0.0 81.2398 77.4295
    thyme 4 sprigs - - - -
    marjoram 4 sprigs - - - -
    rosemary 4 sprigs - - - -
    fennel seed 1/2 teaspoon 3.45 0.5229 0.158 0.1487
    buttermilk 250 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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